Risotto with sausages and broccoli
3 servings
35 minutes
Risotto with sausages and broccoli is a cozy Italian dish that combines rich flavors and a delicate creamy texture. Its roots trace back to the northern regions of Italy, where risotto became a symbol of home warmth. In this recipe, spicy sausages add depth to the flavor while broccoli brings freshness and lightness. White wine adds a subtle acidity to the dish, balancing the rich notes of meat and Parmesan cheese. Carefully cooked Arborio rice absorbs all the aromas, creating a silky consistency. It is the perfect dish for both a cozy dinner and a celebration, highlighting Italian culture's enjoyment of taste. It pairs wonderfully with a glass of dry white wine.
1
Fry the finely chopped onion until transparent. Then add the finely chopped sausages and fry a little. Add rice and fry in oil until it becomes transparent, pour in wine and evaporate it over high heat, reduce the heat to minimum and add a cup of hot salted water or vegetable broth. The sausages are quite fatty; with chicken broth, the dish will be too heavy.
- Onion: 150 g
- Sausages: 200 g
- Arborio rice: 120 g
- Olive oil: 3 tablespoons
- White wine: 125 ml
2
Cook the risotto, stirring frequently and adding hot water as it is absorbed by the rice. When the rice is halfway cooked, add broccoli broken into small florets. Cook the risotto until done. At the end, add grated parmesan. Ensure that the risotto is not dry.
- Broccoli florets: 100 g
- Grated Parmesan cheese: 150 g